I’m all about the explosive orange color of a New England autumn. So to keep with the theme, here’s one of my fave go-to recipes that’s actually fab anytime of year – and will make a carrot-lover out of anyone. Carrots also happen to be rich in Vitamin A which is essential for healthy mucus membranes including those that line your respiratory and digestive passages – both of which play a role in immune health and viral infection prevention, while ginger is a best friend for preventing and reducing inflammation, pain, and improving digestion.
And hey – who doesn’t love a fresh carrot? If you’ve had cooked carrots in the past and hated them – well they were probably overcooked as in boiling, or undercooked when sautéed. Prepared properly, they are sweet, tender, and delicious.
This simple recipe is a favorite in my house – easy ingredients and quick to make – combining the crunch of fresh carrots with the sweet, spicy flavor of ginger, and the sweet-tart taste of orange juice.
Orange Ginger Carrots
- 1 tbsp Ginger (grated, fresh)
- 4 Carrots (peeled and grated)
- 1 Navel Orange (or 2 Tbsp of juice from freshly squeezed orange)
- 1 tbsp Coconut oil (or Extra Virgin Olive Oil)
- 1/8 tsp Sea Salt
Heat oil in a skillet until melted.
Saute ginger in oil for one minute.
Add the carrots and saute for 3 minutes.
Add orange juice and cover skillet. Simmer for 2 minutes.
Turn off heat. Add a pinch of salt. Serve hot.
Cook time 3-5 min
Serves 2
